Lemon Velvet – A 3 Ingredient Wonder

Every family has it’s go to recipes, the ones with a totally retro vibe that make a steady appearance at dinner after dinner, but somehow never get boring. For some it is a classic cake or a kheer, but in my family that dessert is Lemon Velvet and the best way I can describe it is as an eggless lemon mousse. It is sweet, tart and utterly luscious. Like most things I like to make it is also a cinch to pull together and can be used in many ways.

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We usually served lemon velvet in a square or rectangular dish, layered with salty buttery Tuc biscuits, stabilized with two spoons of dissolved gelatin and cut in to squares for serving. These days I love prettying it up by serving it in glasses and adding someĀ attitude with crushed gingersnaps. You can also layer it with fruit, spread over meringue, use it as a tart filling – the possibilities are endless.

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(between you and me, it’s yummiest licked of the spatula … shhhh)

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